Combine all the ingredients and blend well. Can be made ahead of time.

For baking, heat oven to 400 degrees. In a non-metallic container combine all the ingredient together. Pour the marinade over the pork ribs and refrigerate for one hour or more. Turning occasionally. Remove the ribs and place on a baking pan. Bake for 1.5 hours, basting with the soppin’s during the last 15 minutes. Serve and enjoy! Serves four…

Heat oven to 350*F. Place the roast in a baking pan with sides higher than the roast to contain the accumulated liquid as it bakes. Spread the Ohana Kona COffee, blend and rub in gently to cover the top evenly. Finish with 12 or more drops of Balsamic Vinegar. Cover loosely with a piece of foil and bake for 3 hours. Enjoy with roasted vegetables cooked along with the pork during the last hour.

It's all about the leftovers…

-Great for pulled pork sandwiches, coleslaw and BBQ sauce.

-Use as a filling for tacos or enchiladas.

-Most recipes calling for shredded pork.

Slow Cooker Pork Ribs

3 lbs. Pork back ribs (one rack)

3 Tbsp. Ohana Spice Kona Coffee

3 Tbsp. Cider or wine vinegar

2 Tbsp. Brown sugar

1 Tbsp. White sugar

2 tsp. Worcestershire sauce

1 tsp. Salt

1 Medium onion (sliced)

6 oz. Water

Place the sliced onion i the bottom of a slow cooker pot. Cut ribs into two or three portions and add to the point. Combine all other ingredient in a bowl, mix well. Add to the pot and cook on low heat according to the manufacturer's directions...approximately 6 to 8 hours.

Kona Coffee BBQ Sauce

3 Tbsp. Catsup

2 Tbsp. Brown sugar

1 Tbsp. Ohana Spice Kona Coffee

1 tsp. Worcestershire sauce

7 dashes Tabasco sauce

Mix all the ingredients well. Use as a final basting on grilled or baked meats. It makes a nice accompaniment on a plate for dipping.